Sunchoke, Turnip + Leek Soup

Post by Molly

Just as spring began to poke it’s little head out of the dirt, I unearthed the very last of my winter vegetables from the refrigerator. If you ever visit Nash’s produce stand at the Sunday market, you know about their giant bag of root vegetables—the four pound gift that keeps on giving. For less than $10, you can stock up on beets, carrots, parsnips, potatoes, sunchokes, turnips, and rutagabas, freshly plucked from the Dungeness Valley soil. The bag will last you until you simply forget how to cook with anything else.

When I came upon my root medley remnants, I found a handful of turnips and sunchokes — the often overlooked members of the root family. Anna and I only recently started experimenting with turnips, and the mild sweetness that releases after they’re cooked seemed like a nice combination with the earthy sunchokes. Caraway seed and a splash of white wine made for a bright and delightfully sour soup, perfect for a suddenly rainy spring night.